The chart shows the distribution of publications by all Research.com ranked scientists in the field of Materials Science in 2026. The highlighted bar marks where Fengwei Xie sits on this spectrum.
This scientist: 213 publications — 35th percentile
35% of scientists in this discipline score the same or lower.
The last bar groups every scientist with 1,163 publications or more.
The chart shows the D-index (discipline H-index) distribution of Materials Science scientists ranked by Research.com in 2026. The highlighted bar marks where Fengwei Xie sits on this spectrum.
This scientist: 60 D-Index — 46th percentile
46% of scientists in this discipline score the same or lower.
The last bar groups every scientist with 165 D-Index or more.
Fengwei Xie is affiliated with the University of Bath in the United Kingdom and has a research profile focused on materials science and agricultural and biological sciences. Their work spans multiple subfields, with a primary emphasis on biomaterials, food science, nutrition and dietetics, biomedical engineering, and plant science.
The scientist's research covers a range of topics including food composition and properties, polysaccharides composition and applications, nanocomposite films for food packaging, biodegradable polymer synthesis and properties, proteins in food systems, electrospun nanofibers in biomedical applications, and advanced cellulose research studies.
Fengwei Xie's recent publications demonstrate a sustained interest in starch chemistry and biopolymer materials. Notable papers include:
Fengwei Xie has frequently published in several academic journals, indicating established contributions particularly in:
Collaboration forms an important part of their work, with frequent coauthors including Binjia Zhang, Qingjie Sun, Dongling Qiao, Pei Chen, and Man Li. These collaborations have contributed significantly to the body of research output.
Overall, Fengwei Xie's research trajectory encompasses the development and characterization of biomaterials and biopolymers, focusing on their applications in food science and biomedical engineering. Their work integrates experimental understanding of starch and protein matrices along with innovative methodologies such as 3D printing and complexation techniques.
Hongsheng Liu;Fengwei Xie;Long Yu;Long Yu;Ling Chen
Fengwei Xie;Tianlong Zhang;Peter Bryant;Valsala Kurusingal
Fengwei Xie;Eric Pollet;Peter J. Halley;Luc Avérous
Hongsheng Liu;Long Yu;Fengwei Xie;Ling Chen
Binjia Zhang;Xiaoxi Li;Jia Liu;Fengwei Xie
Fengwei Xie;Long Yu;Bing Su;Peng Liu
Huan Chen;Fengwei Xie;Ling Chen;Bo Zheng
Fengwei Xie;Peter J. Halley;Luc Avérous
Ming Li;Peng Liu;Wei Zou;Long Yu;Long Yu
Hongwei Wang;Yufan Liu;Ling Chen;Xiaoxi Li
Xiaoming Xiao;Long Yu;Fengwei Xie;Xianyang Bao
Xingxun Liu;Xingxun Liu;Long Yu;Long Yu;Fengwei Xie;Fengwei Xie;Ming Li
Fengwei Xie;Long Yu;Hongshen Liu;Ling Chen
Xiaoyan Tan;Xiaoxi Li;Ling Chen;Fengwei Xie
Xueyu Wang;Xiaoxi Li;Ling Chen;Fengwei Xie
Long Yu;Hongshen Liu;Fengwei Xie;Ling Chen
Unknown
Ming Li;Ming Li;Jovin Hasjim;Fengwei Xie;Peter J. Halley
Pei Chen;Fengwei Xie;Lei Zhao;Qian Qiao
Fei Ren;Jinwei Wang;Fengwei Xie;Fengwei Xie;Ke Zan
Fengwei Xie;Bing Su;Peng Liu;Jun Wang
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